QUESTIONS
In stuffed tomatoes, note that the seasonings are added to the crumbs before they are buttered. Why?
Why test the tomatoes with a knitting needle or skewer rather than with a fork?
What kind of baking-pan—tin, granite, or earthenware—is best to use for
Stuffed or Scalloped Tomatoes? Why? (See Suggestions for Cooking
Fruits, p.65)
Are tomatoes sold by weight or by measure, i.e. by the pound or peck?
What is the price of tomatoes per pound or peck?
How many slices of bread are required to make 2 cupfuls of crumbs?
How many slices in one loaf of bread?